Gourmet Gaming’s rather personal GOTY list about games from 2012…
Best food:
Guild Wars 2
One of my favourite Gourmet Gaming posts of the year was the Guild Wars 2 Chocolate Omnomberry Cake!
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Worst food:
Dishonored
If there’s one place I wouldn’t want to live it would be the city of Dunwall. Jellied Eels and Brined Hagfish are just a few of the ‘delicacies' on offer.
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Best game to play while eating:
Halo 4
There are plenty of cutscenes which provide the perfect opportunity for face-stuffing. Play co-op to double these snack chances.
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Most unexpected food in a game:
Legend of Grimrock – Blueberry Pie
Lost somewhere in the endless labyrinth of stone tunnels there is a blueberry pie. How, why… what? At least it’s not a Baked Maggot.
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Character most likely to get diabetes:
Juliet Starling (Lollipop Chainsaw)
Sure, she’s fit now, but Juliet’s diet of lollipops and junk food wont be doing her any favours for the future.
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Best food and game partnership:
Hitman: Absolution and Rustlers
Came with a buy-one-get-one-free voucher for Rustlers’ microwave burgers in the UK; Zero to tasty in Agent 47 seconds. Apparently.
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Game that should have had food:
Borderlands 2
I love the Borderlands universe and the seemingly endless loot. But Gearbox, Y U NO randomly generate noms?!
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Most brutal rationing in a game:
The Walking Dead
There were few things emotionally harder this year than playing The Walking Dead and deciding who got what to eat.
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Most anticipated foods for 2013:
Grand Theft Auto V
GTA has always delivered on bizarrely awesome foods and in-game franchises. I’m hoping GTA:V is no exception.
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Ni No Kuni
The cutest ice-cream sundaes and curries have been spied…
![Request: The World Ends With You – Absolute Shadow Ramen
I will readily admit I know absolutely nothing about The World Ends With You, but what I do know about is tasty food. And when a game comes along that features so much tasty food that people endlessly request it, eventually I have to give in. Maybe it was just one person several times a week requesting “Anything from TWEWY”, but hey even if it was – you’re one hell of a persistent individual, and I respect that.
Click ‘Read More’ for the full recipe!
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This recipe serves 2.
What you will need: A pot, a wok or saucepan and a sieve.
Ingredients:
1 Tablespoon Olive Oil
1 Teaspoon Toasted Sesame Oil
2 Pork Chops (Sliced in Half)
Salt & Pepper
1 Clove Garlic (Sliced)
1 Small White Onion (Sliced)
100g / 2 Cups Shitake Mushrooms (Sliced)
Savoy Cabbage (Sliced)
2 Tablespoons Black Bean Paste
2 Teaspoons Soy Sauce
320ml / 1⅓ Cups Miso Soup
90g / 1½ Cups Rice Vermicelli Noodles
1 Small Red Chilli (Sliced)
2 Spring Onions/Scallions (Sliced)
1 Tablespoon Sesame Seeds
Making the Absolute Shadow Ramen:
Heat the olive oil and toasted sesame oil in a wok on a medium heat. Add the pork, season lightly with salt and pepper, and fry until golden. Remove from the pan when cooked.
Add the garlic, onion and half the sliced red chillies. Fry until the onion is soft and brown. Add the cabbage and mushrooms, followed by the black bean paste and soy sauce.
Meanwhile, boil a pot of water for the noodles. Once the water has boiled, cook the noodles for 2-3 minutes then strain.
Fill a bowl halfway with the noodles, pour over the hot miso soup and top with the pork and vegetables. Garnish with red chillies, sesame seeds and spring onions before serving.
There’s really nothing more satisfying or comforting than a bowl of noodles. “This treasure of the ramen world was born of a complete re-imagining of the soup, its flavor both familiar and brand new.” to achieve this rather lofty sensation, I decided to mix classic miso soup with the strong, dark flavours of black bean and a kick of chilli. The saltiness combined with strong garlic and ginger is, well, exactly how it should be - familiar and brand new. Also try serving this with marinaded grilled salmon or tofu.
Like this? You might also enjoy the Muramasa: The Demon Blade – Fish Udon (???).](https://web.archive.org/web/20131024071630im_/http://25.media.tumblr.com/667ad5fa178bc252c67f0245b9bf5396/tumblr_mnj6t2S9sS1qjhjgyo1_r1_500.jpg)
![Professor Layton and the Diabolical Box - Belle Classic Tea
Since moving to the UK several years ago the amount of tea I drink on a daily basis has drastically increased. I can only imagine this tea increase will eventually allow me to genuinely become British, as is only the way one gains citizenship. Professor Hershel Layton, along with other intelligent folk such as Captain Jean-Luc Picard, understand the importance of a good cup of tea. While not a traditional English Breakfast or Darjeeling, Layton’s favourite tea is a cup of Belle Classic, a bitter drink comprised of Oasis Leaf, Brisk Berry and Belle Tart Seed. Tea, like a puzzle, is a delicate process that requires both time and patience.
Click ‘Read More’ for the full recipe!
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This recipe serves 1.
What you will need: A tea infuser.
Ingredients:
Loose Tea:
Darjeeling Earl Grey
Lemongrass
Super Fruit Berry
A Slice of Lemon
Freshly Boiled Water
Brewing the Belle Classic:
Fill your infuser with 1 part Darjeeling Earl Grey, 1 part Super Fruit Berry and 1 part Lemongrass. Place the infuser in a cup of fresh boiled water, cover, and allow to brew for 3 minutes.
Place a slice of lemon into the tea, and allow to cool slightly before drinking.
A delightful shade of red, the Belle Classic is smooth and slightly bitter with a sweet undertone. It’s very refreshing and calming, perfect for winding down and feeling reinvigorated. It’s no mystery as to why the Belle Classic is Layton’s favourite.
Gourmet Gaming likes to order loose tea from teapigs.co.uk
Like this? You might also enjoy the Animal Crossing – Brewster’s Pigeon Blend.](https://web.archive.org/web/20131024071630im_/http://25.media.tumblr.com/69d8bbf40dc810ad3221f4132583fbeb/tumblr_mmv3iv2r821qjhjgyo1_r1_500.jpg)
![Ni No Kuni: Wrath of the White Witch – Tikka Mahala
I think it would be safe to assume that the Tikka Mahala is the Dong Dong Dell soul-mate of our world’s Tikka Masala. While both dishes enjoy the title of “The King of Curries”, only one is made with seeds from a volcano as part of the Sheikh’s special spices. These special spices are comprised of “ turmeric root” and “three pinches of spicy seeds” which thankfully are readily available most likely at your local supermarket, so there’s no need to make a trek to Old Smoky - ideal should you find yourself lacking in enthusiasm. Make this curry for you and a friend, and get yourself some merit stamps.
Click ‘Read More’ for the full recipe!
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This recipe serves 4-6.
What you will need: A food processor or blender and a large saucepan.
For the Curry Paste:
4 Cloves Garlic
1 Teaspoon Fresh Ginger
1 Red Chilli
1 Teaspoon Tumeric
2 Tablespoons
Dried Coriander
Ground Cumin
Garam Masala
Paprika
Seeds of 4 Cardamom Pods
Olive Oil
For the Tikka Mahala:
4 Tablespoons Olive Oil
30g / ¼ Cup Butter
2 Large White Onions (Chopped)
1 Red Bell Pepper (Chopped)
1 Yellow Bell Pepper (Chopped)
400g / 14 oz. Diced Beef
800g / 28 oz. Chopped Tomatoes (Tin/Can)
2 Tablespoons Tomato Purée
200ml / 1 Cup Water
200ml / 1 Cup Cream
100ml / ½ Cup Natural Yoghurt
Salt & Pepper
Making the Curry Paste:
Using a food processor or blender, combine together all the ingredients and blend well. Add a little olive oil to bring the paste together, then set aside.
Making the Tikka Mahala:
In a large saucepan on a medium heat, warm the olive oil and butter together. Add the onions and cook until soft and golden. Add the curry paste, followed by the peppers and cook for 5-10 minutes.
Add the diced beef and cook for 5 minutes before adding the tinned/canned chopped tomatoes and tomato purée. Pour in the water and allow to simmer for 15-20 minutes.
Once cooked, pour in the cream and yoghurt and mix thoroughly. Season with salt & pepper to taste, and add more spices gradually if you like it slightly hotter. Serve with fluffy basmati rice.
Curry, in any form, is one of my favourite foods. Although curries can appear intimidating, they can be surprisingly easy to make and require little effort. The Tikka Mahala is rather mild (by my tastes) and creamy, ideal for most palates, so don’t be put off by the idea of “volcanic seeds” - but you can kick it up a notch if, like me, it’s hardly a curry if your face isn’t on fire. You can alter the recipe by using chicken, prawns or add extra vegetables for a fabulous vegetarian feast.
Like this? You might also enjoy the Kirby’s Dreamland/Super Smash Bros. Brawl - Superspicy Curry.](https://web.archive.org/web/20131024071630im_/http://24.media.tumblr.com/a146bdf927369d7125c5a69d373c2307/tumblr_ml24tcoqtq1qjhjgyo1_500.jpg)
![BioShock: Infinite – Finkton’s Baked Beans
Ah, baked beans. The (apparent) staple of the student diet, and now also of the minority workers in Finkton’s Shanty-town. Frankly, it’s rather impressive the Vox Populi are starving at all what with the copious amount of food (and money) they seem to throw away in their bins… Starving or not, Booker DeWitt is a man on a mission who requires sustenance, and the slim pickings of a young girl’s shack are obviously fair game. Nom. Nom. Nom.
Click ‘Read More’ for the full recipe!
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This recipe serves 2.
What you will need: A large saucepan.
Ingredients:
Olive Oil
1 White Onion (Finely Chopped)
1 Clove Garlic (Finely Chopped)
400g / 15 oz. Can Chopped Tomatoes
400g / 15 oz. Can Cannellini Beans (Precooked)
1 Tablespoon Tomato Purée
½ Teaspoon Dried Chilli Flakes (Optional)
½ Teaspoon Sugar
1 Teaspoon Dried Oregano
Salt & Pepper
Making Finkton’s Baked Beans:
In a large pan on a medium heat, warm the olive oil. Add he onion and garlic and fry until golden.
Add the chopped tomatoes, cannellini beans and tomato purée. Mix well, then season with the chilli flakes, oregano, and salt and pepper to taste.
Reduce to a low heat, cover, and allow the beans to simmer for around 20-25 minutes, until the sauce has thickened.
Alternate method: Cram all the ingredients into a tin can. Use a blast of Devil’s Kiss to quickly and effectively cook and possibly incinerate the entire contents. Enjoy.
Although a far cry (lol, videogame pun) from your usual processed baked beans, there’s a wholesome, home-made flavour with this recipe; fresh yet comforting. Don’t be a Dimwit! Finkton’s Baked Beans would be perfectly at home with a strong cheese or fried sausages on some freshly baked bread.
Like this? You might also enjoy the Dishonored - Apricot Tartlet.](https://web.archive.org/web/20131024071630im_/http://24.media.tumblr.com/83b2993bb43656b534d109d0875a4306/tumblr_mkp9ztLnJB1qjhjgyo1_r1_500.jpg)
![Easter Egg: Super Mario World - Yoshi Eggs
It’s Easter! I hope the Bunny was generous to you all, but just in case he wasn’t here’s a recipe for some cute Yoshi Egg chocolate pops.
Click ‘Read More’ for the full recipe!
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This recipe makes 14 Yoshi Egg pops.
What you will need: Two 7-egg shaped pop moulds, two small glass bowls, a metal spoon, 15 lollipop sticks, and a small saucepan.
Ingredients:
Green Chocolate Colouring
230g / 8 oz. White Chocolate (Finely chopped)
Preparing the Egg Moulds:
Place 30g / 1 oz. of the white chocolate in one of the bowls. Fill the saucepan with a small amount of water, and place the bowl over the saucepan.
Put the saucepan on a medium heat and bring the water to a simmer, slowly melt the chocolate. Once melted, add the green chocolate colouring to achieve the desired shade, mix well.
Using one of the lollipop sticks, dip it into the green chocolate. Using the lollipop stick like a paintbrush, create the three iconic spots on the inside of each egg mould. Remember the green spot pattern will be reversed on the mould!
Once each of the egg moulds have their spots, place them in the fridge to chill until set.
Making the Yoshi Eggs:
Meanwhile, use the same technique to melt the remainder of the white chocolate. Once the green spots are set, take the moulds from the fridge.
Using a small metal spoon, fill each of the egg moulds with some melted white chocolate. Place a lollipop stick so that it comes halfway up the egg onto the melted chocolate, rotate it so that it’s firmly coated.
Once each of the egg moulds are filled, gently tap the mould on a surface to knock out any air bubbles. Place the moulds in the fridge to chill until set.
Though incredibly simple to make with a little patience, these Yoshi Egg chocolate pops are adorable. Experiment by adding nuts, sprinkles or mini marshmallows to the chocolate for an additional touch.
Like this? You might also enjoy the Yoshi’s Cookie - Yoshi Cookies.](https://web.archive.org/web/20131024071630im_/http://25.media.tumblr.com/de9bb3e91807d5142f0c44a3efe42a6c/tumblr_mkjsq77u9o1qjhjgyo1_500.jpg)
![Ni No Kuni: Wrath of the White Witch: Sundae
I’ve been totally enchanted by the world of Ni No Kuni this week. While I’ve barely scratched the surface of the game, I was instantly excited when I initially received a bar of chocolate. I’ve since spent most of my time trying to gather treats for my Familiars, so I can feed them and then live vicariously through them. Although all the Sundaes look incredible, I was drawn to the beautiful simplicity of this classic Sundae - “A refreshing ice cream treat, popular even among those who don’t care for desserts.” Why not make two; one for you, and one for your “Familiar” (aka. You).
Click ‘Read More’ for the full recipe!
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This recipe serves 2.
What you will need: 1 small mixing bowl, 2 ice-cream sundae glasses, an ice-cream scoop, a whisk, a piping bag and large star nozzle.
Ingredients:
4 Fresh Strawberries (Finely Chopped)
Strawberry Sauce
500ml / 2½ Cups Vanilla Ice-cream
1 Medium Meringue Nest
Black Cherry Sauce
100ml / ½ Cup Double/Whipping Cream
2 Tablespoons Icing/Confectioners Sugar
2 Maraschino Cherries
2 Wedges Fresh Lime
Edible Glitter/Sprinkles
Making the Sundae:
Whip the cream and icing/confectioners sugar together until fluffy but firm. Fill a piping bag fitted with a large star nozzle with the whipped cream and set aside.
Meanwhile, in a separate bowl, crush the meringue nest and mix it with half of the vanilla ice-cream. Leave the other half plain.
Place the chopped strawberries at the bottom of the sundae glass and cover with strawberry sauce. Spoon the meringue ice-cream on top of the strawberries and fill the sundae glass.
On top of this, add a layer of black cherry sauce. Take a generous ice-cream scoop of the plain vanilla ice-cream and place it on top of the cherry sauce.
Pipe cream stars around the ice-cream scoop, and then one on the very top of the scoop. Sprinkle the sundae with edible glitter or sprinkles, then garnish with a wedge of fresh lime and a maraschino cherry.
In my house, I have a traditional ‘Sunday Sundae’ each week, and I am a bit of a pro when it comes to making them. When I saw Ni No Kuni offered such treats to my Familiars I forced myself to have a ‘Thursday Sundae’ instead. You know, for the greater good. There’s a great balance in sweetness, creaminess, tartness and texture here – like the ultimate Eton Mess.
Like this? You might also enjoy the Costume Quest – Pizza Sundae.](https://web.archive.org/web/20131024071630im_/http://24.media.tumblr.com/26c62d022f6a8bcb9ce861f8697b26a1/tumblr_mk16vzVgvh1qjhjgyo1_500.jpg)
![The Cave: Magnifico the Magnificent’s Invisible Cupcake
On its release several weeks ago, I was completely addicted to the wonderful little puzzle game that is The Cave. On my first adventure through its murky depths, I took with me The Adventurer, The Time Traveller and The Monk. The moment I had to travel back in time to block some dripping water to prevent a stalactite being formed in the present… ! I was sold. One of the more darker tales was that of The Hillbilly; a story of love and loss at the carnival, from whence our magical cupcake appears.
Click ‘Read More’ for the full recipe!
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This recipe makes 16 cupcakes.
What you will need: A muffin tray, brown cupcake cases, 3 mixing bowls, a whisk, a piping bag and a large nozzle.
For the Chocolate Cupcakes:
150g / ¾ Cup Butter (Room Temperature)
50ml / ¼ Cup Vegetable Oil
400g / 1½ Cups Caster/Superfine Sugar
3 Large Eggs (Room Temperature)
2 Teaspoons Vanilla Extract
200g / 1¾ Cups Flour
125g / 1 Cup High Quality Cocoa Powder
1 Teaspoon Baking Powder
¼ Teaspoon Baking/Bicarbonate Soda
Pinch of Salt
225ml / 1 Cup Milk
For the Strawberry Frosting:
110g / ½ Cup Butter (Room Temperature)
450g / 2 Cups Strawberry Flavoured Icing/Confectioners Sugar
2-3 Tablespoons Milk
To Garnish:
Strawberry Sauce
Edible Glitter
Red Maraschino Cherries
Making the Chocolate Cupcakes:
Line the muffin tray with the cupcake cases, and preheat the oven to 175C/350F.
In a large bowl, beat together the butter, vegetable oil and butter together until pale and smooth. Add the eggs one at a time, mixing well between each one, then add the vanilla extract.
In a separate bowl, add the flour, cocoa powder, baking powder, baking/bicarbonate soda and salt. Add half of the flour mixture to the butter, and stir in. Next and half the milk and stir again. Repeat with the rest of the flour, follow by the milk until gently combined.
Fill the cupcake cases, and bake the cupcakes in the preheated oven for 20-25 minutes. Until firm, but springy to the touch. Once baked, leave the cupcakes to cool completely.
Making the Strawberry Frosting:
In a large bowl, beat the butter until pale. Gradually add the strawberry flavoured icing/confectioners sugar while continuing to beat. Add a few tablespoons of milk as needed to thin the frosting to the desired consistency.
Garnishing Magnifico the Magnificent’s Invisible Cupcake:
Fill a piping bag fitted with a large nozzle with the strawberry frosting. Pipe a large swirl on top of the cupcake. Garnish with a drizzle of strawberry sauce, a sprinkle of edible glitter and a cherry on top.
Put the cupcake into your mouth and… tah-dah! Invisible! And yet the weight still counts - Magic!
If there’s one thing you should get more of at carnivals, beyond the hot-dogs and candy-floss, it’s cupcakes. Maybe that should be “cup-cakes” and it would be accepted among the other hyphenated foods… Chocolatey and delicious, there has never been such a thing as a disappointing cupcake. I only wish they were actually invisible, so then I could eat as many as I liked and no one would realise what a piggy I was being. I would simply appear to be yawning.
Gourmet Gaming is saddened to hear of Ron Gilbert’s recent departure from Double Fine, but look forward to the games he may make in the future.
Like this? You might also enjoy the Costume Quest - Mossy Log.](https://web.archive.org/web/20131024071630im_/http://25.media.tumblr.com/2b738b65e4b1279483331cf537939627/tumblr_mid3vz3LLF1qjhjgyo1_500.jpg)
![Myst: Uru – D’Ni Mushroom Bread
The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win). I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned.
Click ‘Read More’ for the full recipe!
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This recipe makes 2 loaves.
What you will need: A frying pan, a large mixing bowl, a sieve and cling film/saran wrap.
Ingredients:
2 Tablespoons Butter
250g / 3 Cups Wild Mushrooms (Finely Chopped)
½ Small White Onion (Finely Chopped)
1 Tablespoon Worcestershire or Soy Sauce
2 Tablespoons Dried Rosemary
1 Tablespoon Dried Parsley
1 Cup Warm Water
1 Sachet Dried Active Yeast (7g)
1 Tablespoon Natural Yoghurt
2 Tablespoons Honey
1 Teaspoon Salt
250g / 2½ Cups Strong White Flour
Making the D’ni Mushroom Bread:
Melt the butter on a medium heat in the frying pan. Add the onion and cook for 1 minute, before adding the mushrooms.
Sauté the mushroom and onion for several minutes before turning off the heat, and adding the Worcestershire sauce, rosemary and parsley. Stir well, then set aside to cool.
Add the yeast to the cup of warm water and allow to stand for several minutes. Meanwhile, sieve the flour and salt into a large bowl. Add the natural yoghurt and honey.
Pour the warm yeast and water into the flour along with the cooled mushrooms and mix well until a dough forms. Turn the dough out onto a well floured surface and knead with floured hands.
The dough will be incredibly sticky to begin with, so gradually add small amounts of flour until it begins to feel slightly more solid. After 10-15 minutes of kneading, place the dough in a clean bowl lightly greased with olive oil. Cover the bowl with cling film/saran wrap and set in a warm place to rise for an hour.
After an hour, the dough will have doubled. Knock the dough back and divide it into two portions. Gently knead the dough again into a neat round shape and place on a prepared baking tray. Leave the dough to rise again for 30-40 minutes.
Once the dough has risen again, preheat the oven to 200C/400F. Bake the bread on the middle rack for 20-25 minutes. Allow the D’ni Mushroom Bread to cool completely before serving.
I was seriously worried about making a bread like this, but I was incredibly impressed with myself afterwards! The D’ni Mushroom Bread is so wonderfully fragrant and soft, it would compliment any platter of meats, cheeses and chutneys or ideal with fresh soups.
If you’re curious about Myst, you can pick up the games from GOG.com, or wait for Jonathan Blow’s The Witness.
Like this? You might also enjoy the Elder Scrolls IV: Oblivion – S’Jirra’s Famous Potato Bread.](https://web.archive.org/web/20131024071630im_/http://24.media.tumblr.com/8886d6af6a5bb289d06050935906b85a/tumblr_mgoypdLxZs1qjhjgyo1_500.jpg)
